Cultures and solutions for acid-set cheeses

Cultures and Solutions for Acid-Set Cheeses

Acid-set cheeses are those produced using the spontaneous coagulation of milk (and therefore with minimal or no use of coagulants). This is achieved through fermentation of lactose by lactic acid bacteria with production of lactic acid.

Sacco System produces and distributes a wide range of cultures and solutions for production of acid-set cheeses such as spreadable cheese (cream cheese), Petit Suisse and Labaneh (or Labneh), which are designed to improve milk and dairy production and guarantee high-quality products, supporting a simple process flow and reliable and constant production.

STARTER CULTURES
STARTER CULTURES

Freeze-dried and frozen live cultures to start fermentation of the product

PROBIOTICS FOR FERMENTED MILK AND YOGURT
PROBIOTICS FOR FERMENTED MILK AND YOGURT

Probiotic bacteria that can benefit the health of consumers

RENNET AND COAGULANTS
RENNET AND COAGULANTS

Directly from Caglificio Clerici, rennet and enzymes of various types for the coagulation of milk and dairy products

COMPLEMENTARY PRODUCTS
COMPLEMENTARY PRODUCTS

Complementary solutions to improve, define and protect product characteristics.

MOULDS
MOULDS

For the production of cheeses and milk & dairy products with specific aesthetic and organoleptic properties.

YEASTS
YEASTS

Cultures to give the right structures and aroma to specific cheeses or fermented milks.

LACTASE
LACTASE

Enzyme used to make products without lactose or with a low lactose content

NON-STARTER LACTIC ACID BACTERIA - NSLAB
NON-STARTER LACTIC ACID BACTERIA - NSLAB

Cultures that act during the second phase of maturing to develop typical textures and aromas in milk and dairy products.

OTHER COAGULANTS
OTHER COAGULANTS

Extremely pure microbial coagulant for coagulation of milk.

4PROTECTION FRESH DAIRY
4PROTECTION FRESH DAIRY

Culture solutions for the natural protection of the product from unwanted organisms

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Cultures and Solutions for Acid-Set Cheeses | Sacco System
Acid-set cheeses are those produced using the spontaneous coagulation of milk (and therefore with minimal or no use of coagulants). This is achieved through fermentation of lactose by lactic acid bacteria with production of lactic acid. Sacco System produces and distributes a wide range of cultures and solutions for production of acid-set cheeses such as spreadable cheese (cream cheese), Petit Suisse and Labaneh (or Labneh), which are designed to improve milk and dairy production and guarantee high-quality products, supporting a simple process flow and reliable and constant production.